Paneer Cafreal Skewers

Instructions

1. 1

   Prepare the Cafreal Masala

   • Thoroughly wash the coriander and mint leaves. In a high-speed blender, combine the washed leaves, green chilies, ginger, garlic, chopped onion, cinnamon, cloves, peppercorns, and cumin seeds.
   • Add the turmeric powder, white vinegar, sugar, and salt to the blender.
   • Blend to a smooth, thick paste, similar to a chutney. Add 1-2 tablespoons of water only if necessary to help the blades move.
2. 2

   Marinate the Paneer and Vegetables

   • In a large mixing bowl, combine the paneer cubes, red capsicum cubes, and onion petals.
   • Pour the freshly prepared Cafreal masala over the paneer and vegetables.
   • Gently mix with a spatula or your hands until everything is evenly coated. Be careful not to break the paneer cubes.
   • Cover the bowl and refrigerate to marinate for at least 30 minutes and up to 2 hours.
3. 3

   Assemble the Skewers

   • If using wooden skewers, soak about 12 of them in water for at least 20-30 minutes. This prevents them from burning during cooking.
   • Once marinated, carefully thread the paneer, capsicum, and onion pieces alternately onto the skewers. Leave a little space between each piece for even cooking.
4. 4

   Cook the Skewers

   • Heat the vegetable oil in a large grill pan or non-stick skillet over medium-high heat.
   • Once the pan is hot, place the skewers on it, ensuring not to overcrowd the pan. Cook in batches if needed.
   • Cook for 10-12 minutes, turning the skewers every 2-3 minutes, until all sides are golden brown with slight char marks and the vegetables are tender-crisp.
5. 5

   Serve Hot

   • Remove the cooked skewers from the pan and arrange them on a serving platter.
   • Squeeze fresh lemon juice over the skewers just before serving for a final burst of freshness.
   • Serve immediately as an appetizer with a side of mint chutney or sliced onions.